Chum Chum

Paneer - Bring 4 cups of Milk in a saucepan to a rolling boil. Dilute ¼ cup of Lemon Juice in 2 tsp of Water and add to the boiling milk. Mix till the milk curdles completely and remove from the heat. Drain the whey and run water through the curdled milk into a wash cloth. Hand it over the sink for 30 minutes till all the whey is drained.

Remove the drained paneer from the wash cloth and place in a plate. Knead the paneer for about 5 minutes into a smooth soft dough.Add few drops of Food Color to it and knead. Divide the paneer into 8 equal sized balls and oval shape them.

Syrup - Take 5 cups of Water in a wide pan and bring it to boil. Add 2 cups of Sugar and stir to dissolve it well. Add the paneer balls to the syrup and bring it to boil. Turn to medium heat and cover cook for 10 minutes. Flip the chum chums and cook for 15 more minutes on medium heat. Check the paneer is cooked well - A perfect chum chum will have pores in it. Now turn off the heat and let the chum chums sit for 10 minutes in the syrup. Once the chum chums are cooled, take it out from the syrup, roll in 2 tbsp of Dessicated Coconut, garnish with Saffron strands and chill them for 24 hours. Serve chilled.